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Preparation method of sugar-free tomato juice drink

A tomato juice, sugar-free technology, applied in the field of food and beverage processing, can solve the problems of reduced orders for tomato paste, the impact of deep processing of tomato, and the single form of deep processing of tomato, etc., to improve immunity, promote the proliferation of bifidobacteria, and improve intestinal effect of the environment

Inactive Publication Date: 2019-03-01
XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the form of deep processing of tomatoes in Xinjiang is relatively simple, mainly producing tomato paste, and most of the tomato paste produced is for export. With the economic crisis in Europe and the United States, orders for tomato paste have decreased significantly, which has affected the deep processing of tomatoes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: This embodiment discloses a method for preparing a sugar-free tomato juice drink. First, select fresh and high-quality tomatoes, wash and crush the tomatoes, pour the selected tomatoes into the feed pool, and send the raw materials through flow After being cleaned, it is transported to a crusher for crushing with a crushing particle size of 9 mm; the crushed tomato raw material is preheated to inactivate the enzyme at a temperature of 70°C and the time for inactivating the enzyme is 80 seconds; a double-channel beating with a sieve diameter of 0.5 mm is used The beating machine is used to remove the skin seeds and crude fibers, and the pulp is refined; the raw materials after beating are transported to the centrifuge for centrifugation, the centrifugal speed is 1450 rpm, and the larger particle components are separated to ensure product stability. Afterwards, add 1.3% L-arabinose, 1.5% xylooligosaccharide, 1% xylitol, 0.002% steviol glycoside (RA97), mogros...

Embodiment 2

[0033] Embodiment 2: This embodiment discloses a method for preparing a sugar-free tomato juice beverage. First, select fresh and high-quality tomatoes, wash and crush the tomatoes, pour the selected tomatoes into the feed pool, and send the raw materials through flow After being cleaned, it is transported to the crusher for crushing, with a crushing particle size of 3 mm to 9 mm; the crushed tomato raw materials are preheated to inactivate the enzyme, the enzyme inactivation temperature is 80 ° C, and the enzyme inactivation time is 70 seconds; the sieve diameter is 0.7 mm. The beating machine is used to beat the pulp, remove the skin seeds and crude fibers, and refine the pulp; the raw materials after beating are transported to the centrifuge for centrifugation, the centrifuge speed is 1050 rpm, and the larger particle components are separated to ensure Product stability; then add 1.5% L-arabinose, 1.2% xylooligosaccharide, 0.8% xylitol, 0.001% steviol glycoside (RA97), 0.002...

Embodiment 3

[0034] Embodiment 3: This embodiment discloses a method for preparing a sugar-free tomato juice beverage. First, select fresh and high-quality tomatoes, wash and crush the tomatoes, pour the selected tomatoes into the feed pool, and send the raw materials through flow After being cleaned, it is transported to the crusher for crushing, the crushing particle size is 8mm; the crushed tomato raw material is preheated to inactivate the enzyme, the enzyme inactivation temperature is 85°C, and the enzyme inactivation time is 90s; a double-channel beating with a sieve diameter of 0.6mm is used The beating machine is used to remove the skin seeds and crude fibers, and the pulp is refined; the raw materials after beating are transported to the centrifuge for centrifugation, the centrifugal speed is 1000 rpm, and the larger particle components are separated to ensure product stability. After centrifugation, add 2% L-arabinose, 1% xylooligosaccharide, 0.5% xylitol, 0.0015% steviol glycosid...

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Abstract

The invention belongs to the technical field of food drink processing and particularly relates to a processing technology and a production method of a sugar-free tomato juice drink. A double-channel pulping and horizontal screw centrifugation process is adopted, the good stability of tomato juice can still be kept under the condition that no stabilizer or thickener is added, functional sugar whichcannot be absorbed and used by the human body is added in a blending process to replace white granulated sugar and sweetening agents, the sugar content of the tomato juice is reduced, the functionality is strengthened, the nutrient value is increased, the demand of vast consumers is met, gospel is brought to people suffering from obesity, hyperglycemia and diabetes, the method has great significance in improving added value, market competitiveness and economic benefits of tomato products, and the foundation is laid for development of high-end products of tomato series.

Description

technical field [0001] The invention belongs to the technical field of food and beverage processing, and in particular relates to a sugar-free tomato juice beverage processing technology and a preparation method thereof. Background technique [0002] Tomato (tomato), also known as tomato, is an annual or perennial herbaceous plant belonging to the family Solanaceae. It is not only bright in color and beautiful in shape, but also sweet and sour in taste and rich in nutrition. "Ruby" is known as "the delicacy in the dish and the beauty in the fruit". Tomatoes are rich in vitamin A, vitamin C, vitamin D, iron, calcium, magnesium and other elements, which can prevent capillary hemorrhage and benefit blood; the active ingredient in tomato, lycopene, can enhance the body's antioxidant capacity, beautify the skin, Improve immunity, prevent tumors, coronary heart disease and other important functions. Every 100 grams of tomato contains 95 grams of water, 1.2 grams of protein, 0.4 ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/60A23L33/125
CPCA23L2/02A23L2/60A23V2002/00A23L33/125A23V2200/318A23V2200/328A23V2200/332A23V2250/602A23V2250/6422A23V2250/28A23V2250/264
Inventor 代文婷吴宏王陈强谢晓霞马自强沈广军
Owner XINJIANG ACADEMY OF AGRI & RECLAMATION SCI
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